Recipe: Valentine’s Cheesecake
Mom and I decided to try a little cheesecake recipe that I found online, which we then made GF and the best part is that it happens to be Valentine’s Day tomorrow! How perfect! There were definitely a few things that we had to change to make the recipe GF and we did end up tweaking a few things to our taste. The original recipe comes from: http://www.skinnytaste.com/2011/03/strawberry-swirl-cheesecake.html However, we changed the recipe some! 🙂
Low Fat Strawberry Swirl Cheesecake: Gina’s Weight Watcher Recipes
1/2 cup crushed graham cracker crumbs (Kinnikinnick brand are gluten free)
1 tbsp light butter, softened
8 oz package reduced fat cream cheese, softened
1/3 + 1TBSP cup sugar
6 oz fat-free vanilla Greek yogurt
2 large egg whites
1 tbsp lemon juice
1 1/2 tsp vanilla extract
1 tbsp all purpose flour (We used Pamela’s GF Baking & Pancake Flour)
Fresh Strawberries to add on top.
Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray. Mix together GF graham cracker crumbs, butter, and 1 tbsp of sugar with a fork until evenly moistened. Press evenly into bottom of prepared pan. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust. Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a 3-4 hours in the refrigerator.
The orignal recipe called for 1/4 cup strawberry jam and we decided that it would be better to use fresh fruit instead. I was pleasantly surprise with the taste of this cheesecake. It had just what it needed. It was delicious and good! Next time, we have been thinking about making in a 6 inch spring pan to cut it a little thicker. It’s a dessert that even the NON-GFer will like!
Portion Size: 1 slice
Fat: 5.6 g